Spicy Coconut & Lemon Grass Vegetable Stir-Fry with Green Rice
 
Prep time
Cook time
Total time
 
Spicy coconut & lemon grass is a classical stir-fry Asian inspired dish and many different variations are floating around the internet. I love my version because it has no oil. Also, if you don't like too much heat, cut the chili paste to 1 teaspoon instead of two. You can always add more later.
Author:
Serves: 4
Ingredients
Green Rice
  • 1 cup uncooked brown or white rice
  • 2 cups water
  • 1 bay leaf
  • 10 ounces of spinach (4 cups shredded)
  • ¼ cup scallions, sliced
  • handful of fresh basil, chopped (optional) approximately ¼ cup
  • Sprinkle of ground nutmeg (optional)
  • salt & ground black pepper to taste
Vegetable Stir-Fry
  • ½ cup vegetable broth divided
  • 2 stalks lemon grass, outer leaves removed, yellow stalk trimmed and minced
  • 2 shallots minced
  • 1 tablespoon ginger, minced
  • 2 garlic cloves, chopped
  • 2 teaspoons Thai or Vietnamese chili paste
  • 2 tablespoons fresh lime juice
  • 1 tablespoon maple syrup
  • 4 tablespoons low-fat coconut milk
  • 2 teaspoons low-sodium soy or Tamari sauce
  • 12 mushrooms, stemmed and sliced
  • 2 carrots, sliced or grated
  • 1 celery rib, sliced
  • ½ cup scallions, sliced
  • ½ cup broccoli florets, chopped into bite-sized pieces
  • 6 ounces cubed firm organic tofu (optional)
Instructions
Rice
  1. In a saucepan, combine the rice, water and bay leaf and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 30 minutes, or until the liquid is absorbed. Keeping a close eye so it doesn't stick. Remove from heat covered.
  2. Meanwhile, steam the spinach until tender. Combine the spinach, basil, scallions, salt & pepper, ground nutmeg in a food processor and process until combined. Add the spinach mixture to rice and combine well. Taste for seasoning.
Vegetable Stir-Fry
  1. In a small bowl, combine the lemon grass, shallots, ginger, garlic, chili paste and lime juice. Set aside.
  2. In another bowl, whisk together the coconut milk, ¼ cup of the vegetable broth, maple syrup and soy sauce. Set aside.
  3. In a large sauté pan or wok, heat ¼ cup of vegetable broth over medium heat. Add the lemon grass mixture and stir-fry for about a minute. Add the mushrooms, carrots, celery, scallions, and broccoli and stir-fry for another minute. Reduce the heat to medium low and add the coconut milk mixture. Add the tofu if using. Cook for 5 minutes or longer or until the vegetables are tender but still crisp.
  4. Serve spooned over the rice.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/lemon-grass-stir-fry/